Sausage, Olive and Dried Cherry Empanadas

Makes 32 servings.

Heat the oven to 375°. Coat 2 baking sheets with cooking spray.

Heat a large skillet over medium-high. Add the sausage, onions and dried cherries and saute, breaking up the sausage, until no traces of pink remain, about 5 minutes.

Stir in the olives, scallions and thyme. Saute for 2 minutes. Season with salt and pepper, then set aside to cool.

On a lightly floured surface, cut each of the biscuits into quarters. Use your hands to roll each quarter into a ball, then use a rolling pin to roll each ball into a 3-inch circle.

Put about 1 tablespoon of the sausage mixture in the center of each circle. Moisten the edges of the dough with water, fold in half over the filling and then use the tines of a fork to press to seal the edges.

Set the empanadas on the prepared baking sheets and brush lightly with the beaten egg. Bake until golden brown, 12 to 15 minutes. Serve hot.